Italian frittata with peas is a quick and super delicious lunch idea, or an easy dinner idea.
Frittata with peas is one of my favorite dishes since I was a child, as the sweetness of peas makes everything more delicious.
TABLE OF CONTENTS
What’s the Difference Between a Frittata and Quiche?
Three major differences between frittata and quiche:
The crust: Quiche contains a crust made of shortcrust pastry, whereas frittata does not.
The filling: In a frittata there is no need to use any dairy other than grated cheese, while in a quiche cream is use in the filling.
The cooking method: The frittata is cooked in a nonstick pan, on the stove.
Whereas a quiche must necessarily be baked in the oven.
Another difference lies in the cooking time. Frittatas can be cooked in 10 minutes, instead as everyone knows the cooking time of quiche is much longer.
Why This Frittata Recipe Works
Family friendly: A dish loved by everybody young and old.
Easy to prepare: It sounds difficult, but it’s not. Making the perfect frittata takes a few tricks, which I’ll reveal.
Play around with the filling: You can make with any veggie you have at home.
If You have zucchini you can prepare a delicious zucchini frittata.
Ingredients – What Do You need?
Peas: Fresh or frozen.
I used frozen ones because they are not in season at the moment. The peas must be cook first to make the frittata.
Eggs: The main ingredient for making the dish. Use fresh eggs for best results.
Onion (optional) : You can also omit the onion if you don’t like the taste.
I absolutely love the combination of peas and onion. To substitute onion you can also use spring onion or leek, for a more delicate flavor.
Parmesan cheese: Can’t miss it to make the Italian frittata.
Salt & black pepper: These are used for flavor.
What Is The Best Pan For Frittata?
To cook the frittata perfectly, I recommend a frying pan with low, widened edges, equipped with a long handle to shake the frittata from time to time so that it does not stick to the bottom and turn it over without the risk of scalding.
Perfect for frittata preparation is a good quality nonstick frying pan with the coating in good condition, because this is the only way to cook the frittata in the frying pan evenly, and it also has the advantage of reducing the use of oil.
How To Make This Peas Italian Frittata: Step by step Fritatta
Cook the vegetables: Chop the onion and soften it in a large skillet with a drizzle of oil.
When the onion has softened, add the peas and a cup of broth or water; let it cook for about 10 minutes until the broth has dried. Adjust the salt if needed.
Transfer them to a bowl to cool.
Beat the eggs: In a bowl, beat the eggs together with grated parmesan cheese, a pinch of salt and a grinding of pepper.
Use a fork or a kitchen whisk. Be careful not to whip the eggs.
Add the vegetables to the egg: At this point, add the peas to the egg mix and gently mix them.
Cook the frittata: You can use the same skillet where you cooked the peas.
Grease the non stick skillet with a little oil and heat.
Put the mixture in and cook over lower heat, covering with a lid for about 5 minutes.
Flip the frittata by helping yourself with a flat plate, let it cook for another 5 minutes.
Two Ways to Make Frittata: Baking Frittata
Yu can also cook this Italian frittata in the oven.
The first steps are the same for preparing the frittata. Cook the vegetables and combine them with the beaten eggs.
For cooking in the oven, transfer the mixture to a baking pan lined with baking paper, and brush the sides and bottom of the baking pan with oil, helping ourselves with a kitchen brush.
Place the baking dish in a preheated oven at 350°F (180°C) for 30 to 35 minutes, making sure that the frittata is cook properly with the typical cake toothpick test.
Pro Tips To Make Italian frittata
Don’t Beat the eggs too much: Never beat the eggs too much for making the perfect frittata.
Beating the eggs too much causes air to be incorporat, which on the one hand would make the frittata more spongy and chewy.
The pan should be hot: So that the egg mixture consolidates immediately on contact with the pan.
Turn the flame down a minute after pouring in the mixture: otherwise you risk burning it.
Cover with lid while cooking: The frittata should be covered, especially during the first part of cooking, to allow heat to spread more evenly.
Cook vegetables first: For a good result, vegetables should always be cooked before mixing them with eggs to make the frittata.
Yes you can freeze it, although I don’t do it often.
If maybe you have leftover frittata that you don’t want to eat right now, make sure the frittata is cold and cut it into squares and put them in an airtight container and then in the freezer.
You can actually reheat your frittata straight from the freezer in the oven.
So it’s perfect for adding to salads.
The fastest way is to heat it in the microwave for about 40 to 60 seconds.
Best to proceed in 30-second blocks and see as you go to avoid drying out the omelet.
If you prefer to use the oven, put the frittata in a baking dish and cover it with aluminum foil and then heat it at 350°F (180°C) for about 15 minutes.
Another super quick way is to heat it in the air fryer, 350°F for about 4 minutes.
Not really, the difference is in the way the ingredients are prepared.
If you fry a beaten egg mixture on the stove and fold it the filling is an omlette instead If you add the filling to the egg mixture and cook it all together you get a frittata.
Frittata was born in Italy.
My method is the toothpick method, the same method used for cakes.
Insert a toothpick in the center of the frittata, if it comes out clean it is ready.
You probably whipped eggs, to make a perfect frittata beat the eggs but don’t whip them.
Always use a nonstick pan.
And always make sure it is hot before pouring in the frittata mix.
If you make it in a frying pan, the frittata needs to be turned to be cooked on both sides.
If you cook it in the oven, however, there is no need to flip it.
CONNECT WITH THE BELLA VITA!
Be sure to follow me on social media, so you never miss a post!
What Should I Serve With Frittata?
If you’re looking for a different side dish, check out these side dishes.
Italian Frittata Recipe With Peas
Frittata is the perfect dinner saving dish!
- 3 Eggs
- 1 ½ cups Peas (fresh or frozen)
- 1 small Onion
- ¼ cup Parmesan cheese
- Salt & black pepper to taste
- 4 tablespoons Olive oil
- Peel and chop the onion.
- In a non-stick pan with two tablespoons of olive oil, sauté one onion, until softened.
- When the onion has softened, add the peas and half cup of water, add salt and pepper.
- Cook for about 10 minutes over medium heat, until the peas have turned soft.
- When the peas are ready transfer them to a bowl and let them cool.
- Meanwhile, in another bowl, break the eggs, add the parmesan cheese, salt and black pepper, and lightly beat them with a fork, being careful not to overbeat them.
- At this point add the peas, and amalgamate them with the eggs.
- In the pan where you cooked the peas, add a tablespoon of olive oil, and let it heat up. When it is hot, add the mixture and lower the heat and cover with a lid, let it cook for about 5 to 7 minutes.
- Gently shaking the pan every few minutes.
- At this point the part that seems most difficult, but is not if you use the right pan. Help yourself with a plate the same diameter as the pan. Place it on top and flip the omelet.
- Add a little olive oil if needed, and gently slide the frittata on the other side.
- Let it cook for another 5 minutes or so.
- Flip the frittata on the plate again.
Serve with your favorite side dish
Amount Per Serving: Calories: 515Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 290mgSodium: 628mgCarbohydrates: 25gFiber: 7gSugar: 9gProtein: 20g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
How Long Does Frittata Last in The Fridge?
This frittata can be store in the refrigerator, in an airtight container, for up to one day.